Asian-Inspired Instant Pot Chicken Thighs Recipe

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– 2.5 to 3 lbs boneless skinless chicken thighs 8 thigh – ⅓ cup broth or water – ¼ cup coconut aminos or low-sodium soy sauce – 2 Tbsp rice vinegar – 1 Tbsp fish sauce – 2 Tbsp pure maple syrup – 2 tsp sriracha optional – 1 Tbsp sesame oil – 3 cloves garlic minced – 2 tsp tapioca flour or cornstarch optional

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4

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Asian-Inspired Instant Pot Chicken Thighs Recipe

Ingredient

1

Direction

2

Marinate raw chicken thighs in a bag. Chicken in ziplock bag 15–24 hours.Place marinated chicken and marinade in Instant Pot.

3

4

Pressure cooks for 8 minutes after 5–10 minutes to reach full pressure. Release pressure after 8 minutes with the quick release valve. Instant Pot lid off.

5

Insert a meat thermometer into the thickest portion of the largest thigh (or several thighs) to achieve 165 degrees F internal temperature.

6

7

In pot or ladle sauce over chicken thighs and serve.Asian-inspired boneless thighs with steamed rice,

8

sautéed veggies, green beans, or roasted veggies. I squeeze lemon or lime juice on chicken before eating.

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